Goan meatloaf Β tastes just like the canned corn beef. I started to search for the recipe after my youngest son kept asking me for ham sandwiches for school lunch. I was trying to avoid buying ham till I caved in. But it reminded me of my mama’s meatloaf and I started to search for the recipe. I have only one goan cook book that my brother had given me when I got married. It has been well used and in tatters but the recipe was not there. I asked my mother and she could not remember the recipe, said she would call her friend who had initially gave it to her. Β My only google search had me confused as the recipes listed as goan were nothing close to the actual recipe. But I truly give kudos to the human brain and God’s creation. As a computer engineer myself there is no supercomputer that can still replicate the sense of taste and the retrieval of historic data from our brains as fast as the human mind does.

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My mother is my only surviving parent and I want to get as much knowledge as possible from her. She will be 80 on March 15th. My mama was one of the few working mom’s in the early 1960’s. She was the principal of a public elementary school. She was very dedicated to her cause of education and work. She was educated in the Portuguese language but taught at an English medium school. I remember she spent her summers mastering the English language by taking classes. She was strict, organized and methodical and had high expectations for us 3 kids.

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Serving Size: 6-8

Ingredients:

1 lbs ground beef

1/4 lbs of ground pork with some fat

1 tbsp + 1 tsp of pink curing salt

1/2 tsp of coarse black pepper

1/2 tsp of nutmeg powder

2 white bread slices quickly soaked in water and set aside

1 whole egg

Directions:

Heat oven to 350F.

Squeeze the extra liquid out from the soaked bread slices and mix it along with the rest of the ingredients thoroughly with clean hand.

Spray bread pan with some oil and pack the meat mixtures into the pan nice and evenly.

Bake for approx 1.15 hrs till internal temperature is approx 160F.

Drain all the liquid and fat.

Cover and chill in the refrigerator overnight or enjoy it warm out of the oven.

Use leftovers to make meatloaf sandwiches. Blend softened butter and meatloaf to a smooth paste and use it to make Hors d’oeuvre.

Pressure Cooker: Pressure cook for 45 minutes cover the container with aluminium foil.

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You can also check out my video to have an idea as to how simple and easy the recipe is.

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